28 Sep Buckwheat Chia Waffles & Raw Fudge Sauce
I promised myself not to bake this weekend or post a recipe because I have so much homework to do. As you may have noticed I didn’t keep that promise. You see, some people stress eat, I stress bake. It was unavoidable! I had been to the library to make research for a school project(it’s about yeast because I take every chance I can to sneak in some baking in my school projects.) and gotten the worst scolding ever from an old lady because I accidentally had sat at a computer that she’d booked.
She was screaming at me like a was a dog that had bitten her or something. She was crazy and bitter and I almost feel sorry for her for being so angry without a reason. When I came home I was stressed and frustrated and had to make something so I decided to make our waffle iron happy by giving it a purpose in life again and not just letting it sit at the back of our cupboard.
These buckwheat chia waffles are delicious and super easy to make and that raw fudge sauce is just amazing! You can top these with anything you want. I had pecans, dried cranberries, toasted coconut and sliced bananas on mine.(I didn’t eat all of these on my own. Promise!) I’ve had a package of toasted coconut in my pantry for several months without opening it. Why didn’t I try it before? It’s so delicious!
Unlike schoolwork, everything about this recipe is easy. The waffles are easy: check! The raw fudge sauce is easy: check! The toppings are easy: check!(of course they are… you just sprinkle them on top.)
- 1 cup buckwheat flour
- 2 tbsp cornflour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tbsp chia seeds
- 1 tbsp honey
- 1 cup rice milk(or milk of your choice)
- 1 tbsp apple cider vinegar
- 55 g (1/2 stick) butter, melted and cooled
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup raw cacao powder
- 1/3 cup honey
- 1 1/2 tbsp water
- dried cranberries
- toasted coconut
- 1 banana, sliced
- Whisk together all of the dry ingredients for the waffles in a large bowl.
- In a separate bowl, whisk together the wet ingredients and then fold into the dry ingredients. Let the batter thicken for a couple of minutes while you pre-heat your waffle iron.
- Cook the waffles in the waffle iron about 2 min and add some butter to the waffle iron between each waffle.(If you use a belgian waffle iron you'll need to cook them about 3 min on each side.)
- Make the fudge sauce by combining the three ingredients in a small bowl and whisk together until smooth and silky.
- Pour/spread the fudge sauce on top of the waffles and top with toasted coconut, dried cranberries, pecans and a sliced banana or whatever toppings you prefer.
Waffle recipe adapted from London Bakes